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Triple Chocolate Madeleines

Triple Chocolate Madeleines

Emma Duckworth
Triple Chocolate Madeleines will fulfil any chocolate lovers dream. Rich dark sponge is filled with a surprise slice of white chocolate and then dipped into creamy milk chocolate and sprinkled with flaked sea salt.
4.88 from 8 votes
Prep Time 15 mins
Cook Time 12 mins
3 hrs
Total Time 3 hrs 27 mins
Method Madeleines
Cuisine French
Servings 12
Calories 157 kcal


  • 115 g butter - melted and at room temperature
  • 2 large eggs - room temperature
  • 110 g golden caster sugar (super-fine) - or regular caster sugar
  • 20 ml whole milk
  • 1 tsp vanilla extract
  • 95 g plain flour (all-purpose)
  • 35 g cocoa powder
  • ½ tsp baking powder
  • ¼ tsp fine salt
  • 50 g white chocolate buttons (24 buttons) - divided into 12
  • 100 g milk chocolate - melted
  • ½ tsp coconut oil
  • 1 tsp Malden flaked sea salt


  • Heat your butter in a small saucepan over low heat until melted.
  • In the bowl of a stand mixer fitted with the whisk attachment, add the eggs and caster sugar and whisk on high until increased in volume, pale and fluffy, approx five minutes. Reduce the speed to low, and add the milk and vanilla extract and whisk till combined.
  • Sift the plain flour, cocoa powder, baking powder and salt into a separate bowl and then add to the mixture. Mix till just combined.
  • Remove the bowl from the stand mixer and pour in the melted butter and fold till combined. Chill the mixture in the refrigerator for one hour.
  • Prior to baking, pre-heat the oven to (180°C/350°F). Brush melted butter onto your moulds and then dust with cocoa powder and tap away excess. Refrigerate your pan until the mixture is ready.
  • Spoon a dollop of batter into the shell mould and then place 2 white chocolate buttons onto the mixture and cover with another dollop of the batter. Repeat with each shell mould.
  • Bake for 10-12 minutes until the sponge has risen and ‘domed’ as it is fully cooked through. Transfer to a wire rack and leave to cool slightly.
  • Heat the milk chocolate and coconut oil in short bursts in the microwave until fully melted. Dip the madeleines into the milk chocolate and sprinkle with flaked salt. Best eaten within a few hours of making.


TIP 1: Ensure the moulds have been well buttered using a pastry brush to ensure the Madeleines don’t stick.
TIP 2: Whip the eggs and sugar for a good five minutes until light in colour and airy consistency. This will ensure a soft and fluffy sponge.
Tip 3: Refrigerate the mixture for at least one hour. You’ll achieve the signature bump by doing this.


Calories: 157kcalCarbohydrates: 25gProtein: 3gFat: 6gSaturated Fat: 3gTrans Fat: 1gCholesterol: 30mgSodium: 48mgPotassium: 122mgFiber: 2gSugar: 17gVitamin A: 59IUVitamin C: 1mgCalcium: 50mgIron: 1mg
Keyword Chocolate, Madeleines
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